Our savoury miso wild mushroom with kale oatmeal has all the creaminess of a classic risotto but with the nutty, autumnal flavours of mushrooms and miso. We love it with a little sprinkle of sesame seeds on top and avocado to make it even creamier.
100g Mornflake Stoneground Oatmeal
1 tbsp miso paste
1 tbsp tamari
1 tsp garlic powder
1 tsp ginger paste
A large handful chopped kale
½ sliced avocado, per bowl
200g wild mushrooms, chopped (+ 1 tbsp sesame oil)
Sprinkle of sesame seeds
Place the oatmeal and water into a small saucepan along with the miso, tamari, garlic powder and ginger paste. Bring to the boil, then add in the chopped kale. Reduce the heat and continue to cook until the oatmeal has thickened and reached your desired consistency.
Meanwhile heat 1 tbsp sesame oil in a frying pan, and cook the mushrooms for 5-8 minutes, until cooked.
Divide the oatmeal between 2 bowls, and top with the mushrooms, sliced avocado and a sprinkle of sesame seeds